Chile Class with Rick Bayless
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- Опубліковано 9 січ 2017
- We've fixed the audio! New upload here: • Chile Class (*Audio Fi...
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Chef Rick Bayless answers some (most?) of your questions about fresh and dried chiles in this brief video.
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Mexican recipes by Chef Rick Bayless: ow.ly/W61lI
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From a Mexican American to my brother in culture if not ethnicity, I love you Rick Bayless. This man is one of my Mexican food heroes probably above all others. Such a badass.
I'm not gay but I MEAN......
nice
Julian Rivas I agree. Rick has passionately taken an interest in, and has specialized in Mexican cooking FOREVER. He really really knows his stuff. He has lived there, visited too many times to remember, and is so good at cooking it and being educated about the food and country, that if you didn’t know better, you’d think he was Mexican. Not that she isn’t good, but I actually like him better than Pati. Then Pati second, lol. My aunt (from California) and ex brother in law (from Vera Cruz) are great cooks too. None of this opening a can of this or pkg of that. I still can’t slap my tortillas though, haha. I’ll stick with my press.
THANK YOU!! First generation Mexican, missed the chile class growing up!!
My eyes always glaze over when stand in front of the dried chili packages... No longer thanks to this lesson. Can't thank you enough. Right on!!
Rick: May your health, family and business are fine. For many years I have enjoyed your erudite yet humble knowledge of mexican cuisine. In my late sixties , , a FOODY and a mexican born and resident , i have been exposed to multiple chef´s interpretation pf a multiple culture , known as MEXICO.
Preparation, is a pre-requisite of a superior presentation, Yours is evident, TRASCENDENT and apreciated. : . Buen provecho Luis M A D A R I A G A
Congrats!!! I’m Mexican and im
Impressed with your amount of knowledge about Mexican cousine!!!!
My husband is Canadian and he has learned from you about Mexican cousine
What a great lesson about a class of ingredients that most northamericans are ignorant about. UA-cam is full of half-assed recipes that you can prepare in just five minutes in just one pot. None of those videos ever deeply ponder the nature of each ingredient the way Rick Bayless does in this video. I believe that it is understanding the true essence of each ingredient that gives us the ability and confidence to use those ingredients in both traditional and creative ways.
My only issue with this video is that I would never use a non-stick pan to dry-fry chilis (or anything else). Heating those pans without any ingredients to absorb that heat is bad for those nonstick pans. instead, I recommend using cast iron or carbon steel. Dry frying can even be done safely with multi-clad pans. Just don't let those nonstick pans get ripping hot with very little going into the pan to cool it down.
Typical Professor Rick Bayless. The absolute best!
Well done. Very precise and easily understood presentation that I can remember. Thank You so much!
I really, really enjoyed this teaching class. What an awesome eye opener. Thank you.
So much incredible information. Thanks so much for explaining the different toasting methods. Won't be so nervous about cooking with dried chilies now.
Audio is still about half the volume of other YT videos for me.
Me too
Same.
An absolute wealth of knowledge. Thanks for this free class!!!!
Great video! Appreciate your detailed explenations of these type of chiles both in the fresh and dried forms.
Thank you for clarifying the wonderful world of chiles. What an informative and succinct video!
Thank you, Rick! I just learned more in 20 minutes than I ever could have imagined. Kept rewinding and jotting everything down in my iPhone Notes app so that when I next shop at my local Mexican grocer, I’ll know what the hell I’m looking for and talking about! I’ve made my fair share of great Mexican dishes following recipes, but a video like this provides a foundation that will allow me to explore and improvise and appreciate.
The Master Chef of Mexican cuisine shares excellent information on their peppers. Thank you Chef for your teachings.
So happy I found you on YT !!! Now I know I’ll get authentic Mexican recipes . I miss your cooking show. !
I soooooo needed this class!!! Thank you.
Amazing job again Chef Bayless. Keep up the great work
Rick Bayless is the man. Best video I have found explaining dried chili flavors and uses. Thank you!
Thanks for watching!
Thanks Rick!!! Excellent education from one of the best!!!
Love you, Chef. You are an inspiration to me.
Thank you Chef! I use all of those chiles in my cooking! Great video.
As always a wealth of valuable information thank you Rick! 🔥🌶🔥
Just wonderful... What a kind loving sincere man....
Great explanation about the different names for the same chili.
Very informative video. Thanks!
Just came across this video and got excited but then heart broken when I found how low the audio is. I really hope you release this video with the audio fixed. I love your work.
Hi Cara, here's the version with the audio corrected: ua-cam.com/video/os9IWN_hCuw/v-deo.html
Thanks! I got a new boarder cookbook and went to the latin grocer and was amazed at the huge variety
i agree with u on the jalapeno. My fave peppers are serrano, hatch chilis, and chili piquin.
Chili is a food dish. Chile is a food group. So many varieties...so many different flavors and subtleties.
Very informative. Thanks !
Superb segment !!
Rick Zi love Chile’s! I love your recipes!
thanks short and sweet and to to the point
Thank you for this!
Very informative cheers from UK👍
Thank you for the Master Class Chef.
Thank you, chef!
you and your brother are two of my favorite people
Rick, thank thank you, we love you 🙏💙
I use dried chipotle in my red sauce and I use mullato chili also guajillo or New Mexico chili , Pasilla . Arbol. I make the most delicious red sauce . I haven’t tried a Serrano yet in my sauce. I used cayenne though. I love to make my own chili powder as a mix of dried peppers or the straight chili powder with no mix. I’m loving my peppers. I want to plant them in a raised garden trough this year.
Originally where I come from in Mexico a good salsa is always made with Serrano peppers and the jalapeños are only eaten in a pickled state, of course another good salsa is made with Chile de árbol or habanero not that other chilies don’t make a good salsa as well.
Thank you so much for this ! Greetings from Germany... !
wooo¡¡ cada ves me sorprende mas por su talento para la cosina saludos .
Thank you, I’m gonna step up my game!
Rick i love watching your show.. u male my mouth water.. with the chilaquiles and the carnitas.
How should I use a cascabel chile. I bought some for the first time and tasted it. It reminded me of chile ancho but with a Tamarindo candy flavor. Another thing I wondered if you had an opinion about,I never understood why a lot of brands will say pasilla- ancho like its one chile
Thanks chef!!
I just bought an assortment of chili’s thanks for explaining what they are and their flavors. Still gonna have to grab the habanero
Good video I love cooking with Chili's. Arbol is my favorite but really want to try the morita chili
enjoyed the video!! love the education (audio was a bit quiet)
very insightful lesson for those who arent familiar with mexican chiles but those guajillos looked like new mexican chiles and those de arboles look like japones
wish i could hear this!
It's sad, I used to love jalapenos 30 years ago when every one you bought in the store was hot.
Pasilla chili is my favorite ❤️
Thanks this is useful
Thank you Rick for talking about the jalapeño, I grew up in Los Angeles and in the 60's and 70's -- these chilis were SPICY. They are now so disappointing that they aren't even worth purchasing. It's really a damn shame, what's the point of neutering a small chili pepper.
I know! Ever since they were popularized as stuffed apetizers, they started breeding the heat out of them. Serranos are great but different. Miss the flavor of a good roasted jalepeno salsa that actually has some heat.
is it just my phone or is the volume really low?
I had to turn the volume on my laptop all the way up.
Mark Coleman chile earplugs.
On the pc too, can barely hear it.
It’s like so loud I can’t hear a dang thing! 😆
No spit! Computer and Bluetooth speakers at 100% ---- and I had to put the speakers right next to my ear. It's a shame that such a high-quality video had such poor quality audio.
Rick is no chef. He is a food scientist ! Pura Vida hermano Vamos a hacer filo :-)
Knowledge thanks for your knowledge
Absolutely terrific video. It covered so many things I wanted to know. However! Who the heck did your sound level for this video? I had to turn my volume up to 100% on the computer as well as the my Bluetooth speakers. And! I had to put the speakers right next to my ear! Such a high-quality video should have some high-quality quality control....
He is a great cook, very meticulous. Have been watching him > 15 years 👍👍
This man knows more about Spanish food than I do, and I'm Spanish. Lol, so true. Thank you for the 101.
Your from Spain? Spanish ppl don't eat much chiles... I think you mean your Mexican. Be proud.
This was about Mexican food. Spanish food is so different. I mean, it's at least as distinct as British vs American food.
Thank you for the information, Rick!
Claus
Ps. May i ask what brand that old vintage looking carbon chefs knife is. It looks classic french, but bolsterless. Really nice! :)
Salutations from Italy.
What a great informative video - thanks so much for posting this! Love your YT channel! Happy New Year!
THANK YOU!!!!!
I feel the same way about Jalapeños. They were so tasty and blistering hot in Texas in the 80s. Now they're wimpy, bloated garnishes. Serranos are a fantastic replacement, though. I love the chewy texture.
Grew up in Texas too, when they were hot. What a shame.
They do seem milder in Texas these days, but make no mistake on occasion I buy a few at HEB and bite into one and damn near pass out and start choking from the heat.... or I throw one in a wok with my stir fry and it runs everyone out of the house and takes my breath away at the stove! My wife gets pissed and I tell her they are unpredictable. 😂
Stainless Steel Eddie Baur cabinets! Mark of a Pro
Also found the sound level to be very low, but, once I used headphones, I was able to hear it just fine (at full volume).
I believe the Jalapeño is Over Rated also, and the Serrano is my favorite
Jalapeno used to be really hot. I believe it has mutated for American palate. I prefer Serrano now too.
Sergio Saenz this seems to be true, the ones I’ve grown at home have always been hotter than store bought, even when dried so freshness isn’t a question
It's Russian roulette with them. Sometimes they're both dull and mild and basically taste like a green bell; sometimes they're hot and relatively flavorless; sometimes they're hot with great flavor (never flavorful AND mild, though, IME). I love good ones, but I hate cooking with them because of the lack of consistency.
Pump up the jam. I wanna hear about chilies!
In what dishes do you use the Yellow/Guerra chili?
Great video. Volume is a little low though
i'd really like a video about what chiles to buy and for what purposes? just like a barebones making salsa etc. chile selection
Tremendously helpful. Thank you! Question is what is a pasilla when fresh? I don't think I heard you say the name. Thanks, again!
Chilaca
When toasting the chiles what does that do for the chile?? Brings out flavor?
I used to hate bell pepper, cause poblanos are better in every way. The aroma of a freshly chopped poblano is unmatched. But green bells are fine when I can’t get poblanos, but I definitely agree, jalepenos are basically little hot bell peppers in terms of flavor and consistency.
So bay rn. thank yiu
Question on the fresh Jalapeno and not being able to tell if it's hot or not due to differing cultivars. Never tried this, somebody told me to soak the cut pepper in water overnight to remove the heat (true or false). Great tutorial, thanks for the insight.
Love the show and Mexico!
That's false, dude.
The majority of the heat resides in the seeds and pith (the white membrane holding the seeds together and binding them to the walls of the pepper). If you want to remove much of the heat from a pepper cut it open and remove the seeds and pith, which only takes about 30 seconds.
I'm just looking for which chili (or combo) would be best for tamales. We like a bit of heat, but not habanero hot.
Hi ,
How long do dried chili peppers stay fresh ?
So is the third way of toasting is to put them in the deep fryer?
This is awesome, thanks! Is taco tuesday over?
Very good video. :D
Great content. Just the volume needs to be tweaked higher
good Mexican chili class
I just want to say thank you I've watched for years and years and years I've learned so much from you but honestly the best to Chili's I think there is an old wide world is a hatch chile roasted dried Raw and a serrano chili the same way I really think those are the two best Chili's in the whole wide world you can do so much with them just those two Chili's
Ricky!! What a brilliant , and much necessary , class. A castrated chilli !! hahaaha!! thank you endlessly chef!
Two poblanos...1 jalepeno...1 serrano....if you want it very spicy/hot then don't take the veins and seeds out of the jalepeno and serrano. I coat them in olive oil and salt and broil them under broiler along with garlic cloves...sweat them in a ziplok bag and pell the skins. Much deeper flavor than just chili powder in a shaker.
I began using nothing but various varieties of whole dried peppers in my chiles based on a recipe you published many years ago. I don't even remember which book it was, or if I still have it somewhere. My technique has changed a bit gradually over the years, but the basics are still what you taught me. I'd never go back to using premade powders.
Edit - I just noticed you are now toasting the dried peppers in oil. I've been dry toasting all these years. Is there a benefit to doing it this way?
I started doing this last year and my chili game exploded. Hoping to make it to Terlingua in November!
@@18deadmonkeys Yeah, it really makes a big difference in complexity and depth of flavor. Good luck at the competition!
I’m going to toast my peppers in oil with onion and garlic? I’ll see if I get a good result.
Quick question: are any chiles besides jalapeños every referred to as "chipotles" in Mexico?
i always leave the charred skin on my poblanos. What's to gain from taking it off?
Love the content. Where is the Join link?
Hi Paul, you can try this two ways:
- Visit: ua-cam.com/users/rickbaylessjoin
- If you're using an Apple device, the best way to find the join button is to use the browser version of UA-cam, not the app. For some reason, UA-cam makes it really, really hard for iOS users to join member channels.
What is the undried name for the Mulato pepper? Is that just a poblano?
The Chile's in grocery stores in Long Beach, ca say pasilla-ancho.
I always thought they were interchangeable but a quick search says pasilla is the dried version of the fresh chilaca pepper. You learn something new every day.
@@drk321 I love Pasilla chilis! So sweet almost raisiny smokey flavor!
TY, I like to toast my chilis in the pot/ cast iron skillet I'll B cooking in. Wow they can clear your nose! what a tranformation gracias.
Just starting a Mas profundo?a journey wirh dried chilis, B carefull with the Arbol's lol
PS: My objective is to flavor beans with them. I'm a soak, let them start to sprout bean cooker. Luv the smell of rolling pintos. Since I'm a gringo I don't know a good bean for a not so good one. Ayuda Bean basics Por favor
Can you toast pasillia or other dried chilies AFTER you rehydrate?
No
All his videos are very low volume. I’m glad you mention it,,, Sorry Rick got to go,,!,,